Lemon Cheesecake Ice Cream With Lemon Curd and Graham Crackers

Imperial July 2, 2026July 2, 2026

Quick Recipe Version (TL;DR)

Yield: About 2 quarts, 16 servings
Prep Time: 35 minutes
Cook Time: 28 minutes
Total Time: 9 hours 45 minutes, including chilling, churning, and freezing

Quick Ingredients

Lemon curd: 2 large eggs, 2 large egg yolks, 2/3 cup granulated sugar, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 1/8 teaspoon fine sea salt, 4 tablespoons unsalted butter.
Graham pieces: 6 full graham cracker sheets, 3 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, 1/8 teaspoon fine sea salt.
Ice cream base: 8 ounces full-fat block cream cheese, 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 5 large egg yolks, 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt.

Do This

1. Make lemon curd by cooking eggs, yolks, sugar, lemon juice, zest, and salt to 170°F; whisk in butter, strain, and chill.
2. Bake buttered graham cracker pieces at 325°F for 8 minutes; cool completely.
3. Warm cream, milk, 1/2 cup sugar, lemon zest, and salt; steep 15 minutes.
4. Temper yolks with hot dairy, then cook the custard to 170°F to 175°F.
5. Blend hot custard with softened cream cheese, lemon juice, and vanilla; chill to 40°F for at least 4 hours.
6. Churn 20 to 25 minutes, then layer with lemon curd and graham pieces in a chilled container.
7. Freeze at 0°F for at least 4 hours, then soften 5 to 10 minutes before scooping.

Why You’ll Love This Recipe

It tastes like frozen lemon cheesecake: Tangy cream cheese gives the custard that classic cheesecake richness.
The lemon flavor is layered: Fresh lemon zest infuses the custard, fresh juice brightens the base, and glossy lemon curd creates bold ribbons throughout.
The texture is creamy with crunch: Buttery graham cracker pieces bring the crust-like bite you expect from cheesecake.
It is make-ahead friendly: The curd, graham pieces, and custard base can all be prepared in stages before churning.

Grocery List

Produce: 5 to 6 medium lemons, enough for about 3/4 cup fresh lemon juice and 2 tablespoons finely grated zest.
Dairy: 8 ounces full-fat block cream cheese, 2 cups heavy cream, 1 cup whole milk, 7 tablespoons unsalted butter, and 9 large eggs.
Pantry: Granulated sugar, 6 full graham cracker sheets, vanilla extract, and fine sea salt.

Full Ingredients

For the Lemon Curd Ribbons

2 large eggs
2 large egg yolks
2/3 cup granulated sugar, 133 grams
1/2 cup fresh lemon juice, 120 milliliters
1 tablespoon finely grated lemon zest
1/8 teaspoon fine sea salt
4 tablespoons unsalted butter, cold, cut into 1/2-inch cubes

For the Buttery Graham Cracker Pieces

6 full graham cracker sheets, about 3 ounces or 85 grams, broken into pea-to-almond-size pieces
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/8 teaspoon fine sea salt

For the Lemon Cheesecake Ice Cream Custard

8 ounces full-fat block cream cheese, softened to room temperature, about 65°F to 70°F, cut into cubes
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup
5 large egg yolks
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice, 60 milliliters
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

Lemon Cheesecake Ice Cream With Lemon Curd and Graham Crackers – Closeup

Step-by-Step Instructions

Step 1: Make the lemon curd ribbon

If you are using an ice cream maker with a freezer bowl, place the bowl in the freezer at least 24 hours before churning. This equipment prep time is not included in the total recipe time.

In a medium saucepan off the heat, whisk together the 2 large eggs, 2 large egg yolks, 2/3 cup granulated sugar, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 1/8 teaspoon fine sea salt until smooth. Set the pan over medium-low heat and cook, stirring constantly with a silicone spatula, until the curd thickens and reaches 170°F, about 6 to 8 minutes. Do not let it boil.

Remove the pan from the heat and whisk in the cold butter cubes, a few pieces at a time, until glossy and smooth. Strain the curd through a fine-mesh sieve into a bowl to remove zest and any tiny bits of cooked egg. Press a piece of parchment paper or plastic wrap directly onto the surface and refrigerate for at least 1 hour, or until fully chilled. The curd should be thick but spoonable for layering.

Step 2: Bake the buttery graham cracker pieces

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. In a bowl, toss the broken graham cracker pieces with 3 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, and 1/8 teaspoon fine sea salt until evenly coated.

Spread the pieces in a single layer on the prepared baking sheet. Bake for 8 minutes, stirring once after 4 minutes, until the crumbs smell toasted and buttery. Let them cool on the baking sheet for 20 minutes. Once cool, transfer them to a bowl and keep them at room temperature if using the same day, or freeze them until needed for extra crunch.

Step 3: Infuse the cream with lemon zest

In a medium saucepan, combine the 2 cups heavy cream, 1 cup whole milk, 1/2 cup of the granulated sugar, 1 tablespoon lemon zest, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring often, until the mixture is steaming and small bubbles appear around the edges, about 5 minutes. The mixture should be hot but not boiling, around 165°F to 170°F.

Remove the saucepan from the heat, cover it, and let the lemon zest steep in the warm dairy for 15 minutes. This gentle infusion gives the ice cream a fragrant lemon flavor without making the custard harsh or sour.

Step 4: Temper the yolks and cook the custard

In a medium heatproof bowl, whisk the 5 large egg yolks with the remaining 1/4 cup granulated sugar until the mixture looks slightly lighter and thicker, about 1 minute. Slowly pour about 1 cup of the warm lemon-infused dairy into the yolks while whisking constantly. This warms the yolks gently so they do not scramble.

Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Cook over medium-low heat, stirring constantly and scraping the bottom and corners of the pan, until the custard thickens enough to coat the back of a spoon and reaches 170°F to 175°F, about 6 to 8 minutes. Remove the pan from the heat immediately. For the smoothest texture, do not let the custard exceed 180°F.

Step 5: Blend in the cream cheese and chill the base

Place the softened cream cheese cubes in a blender. Pour the hot custard through a fine-mesh sieve into the blender, straining out the lemon zest and any cooked egg bits. Vent the blender lid slightly and cover it with a clean kitchen towel, then blend on low speed for 10 seconds. Increase to medium speed and blend until the custard is silky smooth, about 30 to 45 seconds.

Add the 1/4 cup fresh lemon juice and 1 teaspoon vanilla extract, then blend for 10 seconds more. Pour the base into a clean bowl or container. To cool it quickly, set the container in an ice bath and stir for 10 minutes, then cover and refrigerate until the base is thoroughly cold, at least 4 hours or until it reaches 40°F. For the best flavor and texture, chilling overnight is excellent.

Step 6: Churn the lemon cheesecake custard

About 30 minutes before churning, place a 2-quart freezer-safe container or a 9-by-5-inch loaf pan in the freezer. Churn the chilled custard in your ice cream maker according to the manufacturer’s directions until it reaches a thick soft-serve consistency, about 20 to 25 minutes. The ice cream should look creamy, fluffy, and able to hold soft folds.

Do not add the lemon curd to the ice cream maker. Adding it during churning will blend it into the base instead of creating bright ribbons.

Step 7: Layer the ice cream with curd and graham pieces

Remove the chilled storage container from the freezer. Spoon one-third of the churned ice cream into the container and spread it gently into an even layer. Drizzle about one-third of the chilled lemon curd over the ice cream, then sprinkle with one-third of the graham cracker pieces.

Repeat with two more layers of ice cream, lemon curd, and graham pieces. For defined ribbons, drag a butter knife through the layers in only 2 or 3 wide figure-eight motions. Avoid over-swirling, which will blur the curd into the base.

Step 8: Freeze, scoop, and serve

Press parchment paper or plastic wrap directly onto the surface of the ice cream, then cover the container tightly with a lid or foil. Freeze at 0°F for at least 4 hours, or until firm enough to scoop. For the best texture, let the ice cream sit at room temperature for 5 to 10 minutes before scooping.

Serve in chilled bowls or cones. If you want a bakery-style finish, top each serving with a small spoonful of extra graham crumbs, a thin streak of lemon curd, or a tiny pinch of fresh lemon zest.

Pro Tips

Use block cream cheese, not whipped: Block cream cheese gives the custard a richer cheesecake flavor and a smoother body.
Chill the base completely: A custard that is 40°F or colder churns faster, traps more air, and freezes creamier.
Watch the custard temperature: Pull it from the heat at 170°F to 175°F. If it gets too hot, the eggs may curdle.
Keep the swirl bold: Layer the lemon curd by hand and swirl only a few times so every scoop has visible ribbons.
Protect the surface: Pressing parchment directly onto the ice cream helps prevent freezer burn and keeps the flavor fresh.

Variations

Blueberry lemon cheesecake ice cream: Add 1/2 cup thick blueberry compote in small spoonfuls between the layers along with the lemon curd.
Meyer lemon cheesecake ice cream: Use Meyer lemons for a sweeter, floral flavor and reduce the sugar in the ice cream base by 2 tablespoons.
Lemon ginger cheesecake ice cream: Add 1/3 cup finely chopped candied ginger to the graham cracker layer for a warm, spicy contrast.

Storage & Make-Ahead

The lemon curd can be made up to 1 week ahead and stored in an airtight container in the refrigerator. The graham cracker pieces can be baked up to 3 days ahead and kept in an airtight container at room temperature, or frozen for up to 1 month. The custard base can be made and refrigerated up to 24 hours before churning. Finished ice cream keeps well in the freezer for up to 2 weeks; it is still safe longer, but the graham pieces will soften and the fresh lemon flavor will be brightest during the first week.

Nutrition (per serving)